Veal Escalope on Spinach Leaves with Pine Nuts and Potatoes

Rating: 2.90 / 5.00 (31 Votes)

Total time: 45 min

Servings: 3.0 (servings)



For the veal cutlets, peel the potatoes and put them in the steamer at 100 °C for 35 minutes. Chop the onion and fry in the oil.

Season the meat with pepper and salt and brown on both sides. Remove meat and add flour to the sauce and season.

Add meat again and cook with remaining spices until meat is finely tender. At the end add spinach until it collapses. Season to taste and you’re done!

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